Smoking a turkey is a great way to change up your annual roast turkey tradition.
The process is both approachable and, most importantly, rewarding.
Make this Thanksgiving one to remember by introducing the wafting smoke of smoldering pecan wood to a brined turkey.
Simply Recipes / Mike Lang
The brine ensures rich succulent meat while the smoke imparts a sweet nuttiness to the crisp mahogany skin.
Ill walk you through the process and even the most infrequent smoker can find success.
To smoke the turkey, youll need either a dedicated smoker or a grill.
Simply Recipes / Mike Lang
Do I Need a Dedicated Smoker?
it’s possible for you to find many smokers on the market today.
Since their operation can vary widely, set your smoker up according to the manufacturers recommendations.
Simply Recipes / Mike Lang
The Best Wood for Smoking Turkey
The smoke is produced by smoldering wood on hot briquettes.
It is a mild yet sweet species that paints the bird a beautiful mahogany when smoked.
Nothing says you have to use just one throw in of wood.
Simply Recipes / Mike Lang
Experiment with a blend.
In the end, the best choice is what you like.
Plus, dont worry about pre-soaking them in water.
Simply Recipes / Mike Lang
How Much Turkey Per Person?
The general rule of thumb is one pound of turkey per person.
Remember this is uncooked weight so the bones are included in that as well.
Simply Recipes / Mike Lang
I use a 12-pound turkey for this recipe so it should serve 10 to 12 people with leftovers.
Why Brine a Smoked Turkey
I always brine turkey before I smoke it.
In this case, I went with a wet brine.
Simply Recipes / Mike Lang
However, the brines most important duty to ensure tender, moist meat after hours in the smoker.
When is a Smoked Turkey Done?
It consists of a base and receiver.
Simply Recipes / Mike Lang
The base has one to four temperature probes (and sometimes more!)
and it transmits the temperature of the turkey to the receiver.
The receiver can even by downloaded as an app on your smartphone.
Simply Recipes / Mike Lang
How to Plan Ahead
Like any major holiday to-do, a smoked turkey takes some planning.
For this you are going to want three to four days to dedicate to the bird.
If you are starting with a frozen turkey plan on an additional four days to thaw a 12-pound bird.
Simply Recipes / Mike Lang
Day 1:Find a local fresh free-range bird.
Day 2:Soak the bird in the brine for 24 hours.
This will allow the skin to dry out and crisp better when smoked.
Simply Recipes / Mike Lang
Day 4:Smoke the turkey.
It’s best to use a probe thermometer to check for doneness.
For a 10-to 12 pound turkey plan for 3-4 1/2 hours of actual smoke time.
Simply Recipes / Mike Lang
This will allow the skin to dry out and crisp better when smoked.
Prepare the smoker for medium-low heat, 275oF to 325o F, per manufacturer directions.
For a water smoker:Remove the grates and separate the lid and center section.
Simply Recipes / Mike Lang
Fill half of the bases fuel grate with unlit charcoal briquettes.
You may have a fire ring there to keep the briquettes together and to promote air flow.
In a charcoal chimney, light enough briquettes to cover the top of the unlit briquettes.
Simply Recipes / Mike Lang
Transfer the lit briquettes onto the unlit ones in the smoker.
Reassemble the smoker, fill the water pan with water, replace the grate, and attach the lid.
Start with the bottom vents fully open.
Simply Recipes / Mike Lang
For a pellet grill:Just set the temperature from the control panel and you are off.
Add 3 pecan wood chunks to the lit coals.
Let the chunks begin to smolder.
Simply Recipes / Mike Lang
When ready, the smoke should be light and blue and not rolling out like dinner was burned.
Figure up to 45 minutes to an hour to get the smoker dialed in with those blue wisps.
The wood should smolder, not burn.
Simply Recipes / Mike Lang
If your smoker is in the right temperature range, those wisps are just a matter of time.
Remove the baking sheet with turkey from the fridge and place it on the countertop.
Do not be alarmed if the skin looks grey and dried out.
It should, as that overnight drying sets the stage for crisp skin.
Cut off about 10 inches of kitchen twine for trussing the turkey and set it aside.
Brush the outside skin with the olive oil.
Or, if you are like me, use your hands.
Tuck the wing tips behind the neck.
Using kitchen twine, tie the legs together.
fire up the lid of the smoker and place the trussed turkey in the center of the grate.
If using a wireless thermometer, place the probe horizontally into the center of the breast.
For reference, the tail of the probe should face the same direction as the neck.
Check on the turkey at the 45-minute mark.
The skin should be a light brown.
Check the turkey every 45 minutes to 1 hour.
Transfer the turkey onto a platter and loosely tent it with foil.
Rest it for 15 to 20 minutes.
